I love a good platter of roasted vegetables, but so often they feel more like a side dish than the main event. I’m left hunting for a protein 30 minutes later, which isn’t practical.
My goal for this recipe was simple: create a true, one-pan Mediterranean vegetable bake that stands on its own. One that’s hearty, deeply flavorful, and genuinely satisfying enough to be the star of the plate. This is it.
More Than Just Roasted Vegetables
This isn’t your average pan of veggies. The real magic happens with the foundation. We build a robust, flavorful base of diced tomatoes, chickpeas, garlic, and smoked paprika underneath the vegetables.
As it bakes, the potatoes and zucchini become incredibly tender, and their juices mingle with the tomato-chickpea sauce below. The result is a deeply savory, nourishing dish that’s packed with fiber and plant-based protein. It’s a complete, balanced meal that keeps you full and energized.
Building the Perfect Bake, Step by Step
This recipe is all about layering, but it’s wonderfully straightforward. First, you’ll create that chickpea-tomato base right in your skillet or baking dish. Easy.
Next, you’ll toss all those beautifully sliced vegetables—the potatoes, zucchini, red onion, and bell pepper—with high-quality olive oil, herbs, and garlic. The key is using high-quality ingredients. If you’re stocking your pantry, my Ultimate Mediterranean Diet Shopping List is a great place to start.
Finally, you arrange the vegetables over the base. I love making the concentric circles because it looks so impressive, but you can also just layer them evenly. The first bake is covered, which steams and softens everything. The second, uncovered bake is where you get that beautiful color and caramelization.
A Few Tips for a Perfect Bake
- The Mandoline is Your Friend: For that classic, consistent look (and even cooking!), slicing the potatoes and zucchini to their specified thickness is key. A simple mandoline makes this take seconds.
- How to Serve It: This is a complete meal, truly. But if you want to stretch it, it’s amazing with crusty, whole-grain bread to soak up every last bit of the tomato sauce.
- Flavors Get Better: This is one of those dishes that tastes even better the next day. I love making a big batch and enjoying the leftovers for a couple of days.
- Love This Style? If you’re a fan of these all-in-one vegetable dishes, my Roasted Ratatouille with a Creamy Twist is another must-try.
Your Questions, Answered
Can I add other vegetables?
Absolutely. This is a great “clean out the fridge” recipe. Sliced eggplant or yellow squash would be fantastic additions. Just be mindful of keeping the total volume similar so it all fits!
Can I add a cheese topping?
If you’re not strictly dairy-free, a sprinkle of crumbled feta or grated Parmesan over the top during the last 10 minutes of baking is delicious and adds a nice salty kick.
Roasted Mediterranean Vegetable Bake
Equipment
- Large mixing bowl
- 12-inch oven-safe skillet or 9x13-inch baking dish
- Aluminum foil
- Cutting board
- Chef's knife
Ingredients
- 1 1/2 lbs approx. 680g Yukon Gold potatoes, scrubbed and sliced into 1/8-inch rounds
- 1 1/2 lbs approx. 680g zucchini, trimmed and sliced into 1/4-inch rounds
- 1 large red onion approx. 300g, halved and thinly sliced
- 1 large red bell pepper approx. 200g, cored and thinly sliced
- 1/3 cup 80 mL plus 2 tbsp (30 mL) high-quality extra virgin olive oil, divided
- 6 cloves garlic finely minced
- 1 28-oz / 794g can no-salt-added diced tomatoes, undrained
- 1 15-oz / 425g can no-salt-added chickpeas, rinsed and drained
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1/2 cup fresh parsley chopped
- 1/4 cup fresh mint chopped
- 1 lemon for juice
Instructions
- Stage 1: Preheat oven to 425°F (220°C), center rack. In the skillet or baking dish, combine the undrained diced tomatoes, chickpeas, 2 Tbsp extra-virgin olive oil, half the garlic (3 cloves), smoked paprika, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly.
- Stage 2: In a large mixing bowl, toss potatoes, zucchini, red onion, and red bell pepper with the remaining 1/2 tsp sea salt. Let sit 10 minutes.
- Stage 3: Without draining, add the remaining 1/3 cup olive oil, remaining garlic, dried oregano, remaining 1/4 tsp black pepper, parsley, and mint. Toss to coat.
- Stage 4: Arrange the seasoned vegetables over the chickpea-tomato base in tight, overlapping concentric circles. Pour any residual oil and herb mixture over the top.
- Stage 5: Cover tightly with foil and bake 45 minutes.
- Stage 6: Uncover and bake 35–40 minutes more, until the vegetables are deeply tender and the edges are caramelized. Rest 10 minutes, then finish with the juice of one lemon.
Notes
- Visual Consistency: For the signature look, slicing the potatoes and zucchini to their specified thicknesses is key. A mandoline can be a great tool for this if you have one.
- Make it a Feast: While this dish is a complete meal, it pairs wonderfully with a simple green salad with a light vinaigrette. For a more substantial meal, serve with a side of whole-grain crusty bread for soaking up the delicious tomato juices.
- Storage and Reheating: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. The flavors often meld and improve by the next day. Reheat gently in a 350°F (175°C) oven until warmed through.
Nutrition Facts
Per serving- Calories: 292 kcal
- Total Fat: 13.8 g
- Saturated Fat: 1.9 g
- Sodium: 310 mg
- Total Carbohydrates: 34.4 g
- Dietary Fiber: 6.9 g
- Total Sugars: 8.5 g (all intrinsic)
- Added Sugars: 0 g
- Protein: 6 g
I hope this hearty bake becomes a new staple for you. It’s a wonderful way to enjoy a huge serving of vegetables that feels like pure comfort food. Enjoy!
